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Pesto orzo pasta salad with chickpeas mixes juicy tomatoes, vibrant basil pesto, and crisp veggies for a hearty, filling bite that’s perfect when you’re short on time or want something cool for summer. I grab this one when I crave bold flavors but have no energy for a long dinner.
This all started as a way to use up leftover orzo and a bunch of basil that needed a home. Now, any time people swing by for a summer hangout, they ask me to whip it up.
Lively Ingredients
- Dry orzo: Chewy, perfect for soaking up sauce. Go for Italian-made for extra bite.
- Grape or cherry tomatoes: Sweet and juicy bursts in every forkful. Pick plump, shiny ones for freshness.
- Cucumber, diced: Super crunchy and keeps the whole dish light. Choose solid, heavy cucumbers.
- Mix of arugula and spinach: Peppery and mellow greens together. Use both or stick to just one—up to you.
- Red onion: Zesty flavor plus a pretty color. Slice it thin so it melts in.
- Chickpeas (canned): Creamy texture and plant-powered protein. Give them a rinse to keep things bright.
- Fresh lemon juice: Brings a zing to every bite. Squeeze your own for top taste.
- Pumpkin seeds, raw: Crunchy bite in the pesto and loads of good stuff. Grab the greenest you see.
- Garlic: Warm, spicy depth in the pesto. Fresh, firm cloves work best.
- Nutritional yeast: Adds a rich, cheesy punch without needing dairy. Flakes blend in like magic.
- Light miso: Brings salty, savory notes right into the pesto. The fresh, chilled kind is most flavorful.
- Basil (or basil with parsley): That classic green, herby kick for your pesto. Leaves should look super green, not brown.
- Spinach, fresh: Makes the pesto extra creamy and gives it a color bump.
- Extra-virgin olive oil: Rich and smooth in the pesto. A good bottle makes all the difference.
- Pinches of salt and cracked black pepper: Wakes up all the other flavors and adds a little punch.
Simple Steps
- Serve Up:
- Move the salad to a dish, toss on a few basil leaves if you want more green, add an extra splash of lemon juice and drizzle olive oil. Top with cracked pepper and serve cool or at room temp.
- Blend up the Pesto:
- Chuck pumpkin seeds, garlic, nutritional yeast, miso, lemon juice, basil, parsley (if you want), and spinach in your blender or food processor. Pulse until almost smooth. Slowly stream in oil as it runs. Scrape down the sides if needed. Season with salt and pepper until you’re happy with the zing.
- Mix the Salad Together:
- Throw halved tomatoes, chopped cucumber, greens, onion, drained chickpeas, lemon juice, and the cooled orzo in a big salad bowl. Sprinkle salt and pepper. Gently toss to combine it all.
- Make the Orzo:
- Start a big pot of salted water boiling. Add the orzo, stirring so it won’t stick, and cook just until it’s got a little bite (follow the timing on the box). Drain in a colander, spread out a bit to cool quickly so it doesn't get mushy.
- Coat with Pesto:
- Spread that fresh pesto over everything, toss with tongs or two big spoons until the salad gets that green shine all over.
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Going with pumpkin seeds for the pesto? That’s my little trick for something extra chewy and nutrient-rich. Honestly, my mom used to make a close version for family potlucks, and everyone raced for it once they smelled that pesto.
Storing Leftovers
Keep leftovers in a tight-lidded container in your fridge. It’s good for up to four days and gets even tastier after marinating overnight. If it seems a little dry from being cold, splash on more olive oil or lemon juice and toss before digging in.
Swaps and Changes
Switch the arugula-spinach blend for just spinach, all arugula, or even baby kale if that’s what’s in your fridge.
If you don’t have chickpeas, white beans or lentils slide right in instead.
Want a switch-up in texture or flavor? Toss in roasted seeds or walnuts in the pesto instead of pumpkin seeds.
Instead of the two tablespoons of lemon juice for zing, try white wine vinegar or red wine vinegar for something different.
Best Ways to Serve
This orzo salad is a hit at BBQs, picnics, or easy weekday lunches—enjoy it cold or at room temp.
Sprinkle toasted sunflower seeds or pine nuts over the top for extra crunch.
Pair it up with charred veggies or a bit of roasted chicken for a heartier meal.
Heap a spoonful on top of greens to turn it into a filling lunch bowl.
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Pesto Backstory
Pesto comes from Genoa, Italy, where basil just grows wild and gets mashed into green sauce with nuts and cheese. This twist skips the dairy by swapping in miso and nutritional yeast for that gooey flavor, plus pumpkin seeds so folks with nut allergies are covered.
Recipe FAQs
- → Is it okay to swap in jarred pesto?
Yep, store pesto’s fine if you’re short on time. Just know that homemade brings out extra fresh flavors you can adjust how you like.
- → Which other greens could I try instead of the arugula-spinach combo?
You can go with just baby spinach, all arugula, or toss in baby kale for a new flavor and feel.
- → How long will this dish last in the fridge?
It’ll keep well in a sealed container for up to 4 days. Give it some extra lemon juice or olive oil to perk it up when serving.
- → Is this bowl vegan-friendly?
Totally! Every ingredient’s plant-based, so anyone eating vegan can dig in worry-free.
- → Can I toss in more veggies?
Absolutely. Roasted bell peppers, artichokes, or olives are great ways to up the flavor and make it even more filling.
- → What works if I’m out of orzo?
Go for small pasta shapes you’ve got, like ditalini or mini shells—they’ll do the trick.